#2 on order!

[lakkdainen]

After much reading and lurking on this site, you have me sold.  I've been toying with the idea of getting a smoker for a couple years, and finally started researching extensively the past month or so.  I knew I wanted electric, easy, low maintenance.  Looks like these are built to last also... seems like most electrics aren't.

I ordered an analog #2 which should be here Friday.  Shipping MI to OH is pretty fast thankfully.    I'm hoping to season it Fri night, then have a first cook Sat.  Currently I have a ~9# pork shoulder and a whole chicken on hand... debating which to do first.  Apparently pulled pork is hard to screw up, so I'll likely go with that and a lot of patience while the thermometer numbers rise. 

 

[mike1910]

Congrats on the purchase and welcome! Im
Sure you will enjoy the #2. Hope your first cook is a success

 

[Jimeo]

Congrats and welcome!

 

[old sarge]

Enjoy the adventure and welcome from SE Arizona.

 

[LarryD]

Welcome to the family, lakkdainen!

 

[Durangosmoker]

Welcome from the Hudson Valley. the #2 is a great tool. Enjoy!

 

[bogeyjim]

Sounds like we have two newbies doing their first butts.  Mine is in the brine now, into the #2 early AM.  Good luck !

 

[lakkdainen]

Break in went well, though the wood definitely burned. There was nothing but white ash left. I’m thinking at 250 empty that’s not too surprising though. I started the butt at 3am. Just in case I did the foil boat thing with the chunks. 7 hours later it seems to have a slow thin smoke coming out the top still, so it’s probably smoldering fine now. Will see how it goes. I have probes in the meat in two places. It’s about 165 internal. Can’t wait to see the results!

 

[bogeyjim]

I also had ash on my breakin burn, but some charcoal last week on my chicken roaster.  Put my 6# in at 7:00 this AM.  My heat in the smoker was showing high, so turned the rheostat down a bit.  3 hours 45 mins. in and temp running 215-260 in the box.  Butt is at 152 and slowing down, must be approaching the stall.  Hoping to hit target around 6:00 PM

Good luck !

 

[lakkdainen]

Success!  Approx 12 hours at 225 to give an internal temp of 195. Came out very tasty!

 

[lakkdainen]

I didn't think to snap a picture before I cleaned it out, but the wood chunks burned during this cook as well, even partially foil wrapped.  I used two chunks of hickory (3.6oz total).  One was a mix of black/white ash, the other was almost all white.  Is this normal?

 

[bogeyjim]

Looks great.  I used 3.5 oz. hickory and 2 oz. apple.  Had mostly white ash with a small amount charcoal.

 

[LarryD]

One thing to keep in mind is to either close the door after the smoke or check the wood right away as sometimes the wood will smolder and/or combust to ashes after the smoke if it has enough oxygen to do so.

 

[lakkdainen]

One thing to keep in mind is to either close the door after the smoke or check the wood right away as sometimes the wood will smolder and/or combust to ashes after the smoke if it has enough oxygen to do so.

That's a good point.  I didn't even bother to look until long after when everything had cooled down.